Could be inexpensive if you grow your own peppers, or have a good farmer market in the summertime.

I like the bottle stuff.

Here's a good application for homemade stuff you could jar and give as gifts this holiday.

Sriracha Salt:1/2 cup of kosher salt.5 tsp of Sriracha sauce.

Mix that together until well coated. Heat the oven to 200 or the lowest setting.Put the salt mix on a sheet pan with foil. Put in the oven...turn off the heat. And let it dry overnight.Put in a plastic bag and smash the clumps back up to 'salt' crystal consistency.

Use for salting the rim of a glass for a bloody marry, or a finishing salt on deviled eggs, salad, fish, etc.

Cyberluddite:If you use Sriracha sauce on a burrito, you're doing it wrong.

Says you. I use it on all kinds of stuff. A bottle per burrito is wrong- use something else if you are just going for heat and not flavour, subby.A whole bottle ? wtf ? ( i buy the foodservice sized one)

By the by- your blog sucks. If you are going to put out a recipe, dont clog the front end of the @click here for the real thing with a bunch of pictures. Those folks who can and do make things from scratch dont need to see how good you are at taking pictures. But then, you knew that, didnt you ?

Here's a good application for homemade stuff you could jar and give as gifts this holiday.

Sriracha Salt:1/2 cup of kosher salt.5 tsp of Sriracha sauce.

Mix that together until well coated. Heat the oven to 200 or the lowest setting.Put the salt mix on a sheet pan with foil. Put in the oven...turn off the heat. And let it dry overnight.Put in a plastic bag and smash the clumps back up to 'salt' crystal consistency.

Use for salting the rim of a glass for a bloody marry, or a finishing salt on deviled eggs, salad, fish, etc.

Cyberluddite:If you use Sriracha sauce on a burrito, you're doing it wrong.

BTW...came here to say this. Sriracha is a completely WRONG flavor for Mexican food. Maybe I'm biased from growing up so close to the border with plentiful and incredibly delicious Mexican food everywhere, but it's just not the right taste.

Now I used to eat Sriracha on just about everything else (until it started giving me HELLISH heartburn for some reason). Of course I can down half a bottle of El Yucateco green habanero sauce on a tuna sandwich with no issue at all. Weird how the human body works sometimes...

At my work, a guy was holding a tub of Sambal Oelek chili paste by the lid and dropped it all over the floor. It smelled like a small tear gas grenade was let off. The best part is, he was scooping it up and putting it back in the farking tub. Who goes that far out of their way to conserve when you have a tub of it???

I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.

alienated:By the by- your blog sucks. If you are going to put out a recipe, dont clog the front end of the @click here for the real thing with a bunch of pictures. Those folks who can and do make things from scratch dont need to see how good you are at taking pictures. But then, you knew that, didnt you ?

THIS. This site sucks donkey balls. Just print the damn recipe, don't waste a whole page on a list of the utensils that are needed. "Ooh, it says I'll need a wooden spoon, I better go check if I have any of those."

jack21221:I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.

jack21221:I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.

If you look for it, there is actually a Heinz Spicy Ketchup made with Tabasco, I haven't tried it, but if you are adding stuff to your ketchup enough, it might be worth a try.

jack21221:I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.

Every sauce has its uses, and those uses are different for everyone. For me, Sriracha is great for anything that involves rice, soy sauce or veggies. Frank's was my first regular-use hot sauce, and is great for wings, sammiches, eggs - pretty much everything. Tabasco (Seriously? You've never had it?) is....Tabasco. To me, there's a good reason it's packaged in MREs: It's like hot sauce designed by the government. It works well enough that you can't really say that it falls short, but it's never going to be something I'll write home about. I use it on eggs, and that's it.

saute vegetables and ginger until caramelized, then stir-in tomato paste. add can of tomatoes and cayenne pepper and simmer for 15 minutes. remove from heat, and pour into food processor. blend until smooth.

It is made from peppers he brought to the states from Panama. He has two types. Both are great. He ships via the USPS flat rate boxes so I think you can get four large bottles into one of them. I love all types of hot sauces and these are my personal favorites.

I have found that when I am out of horseradish, mixing siracha and ketchup makes a good cocktail sauce substitute. It doesn't have the same nose or nasal sting when using proper horseradish, but it tastes very similar and is damn good.

Despite knowing how to cook good seafood, I still have a place in my heart (errr stomach) for fishsticks.

Thanks for the link, Subby...I just happen to have a bush full of late fall New Mexico Chiles all ripening up at the same time. Ya...they aren't super hot, but that doesn't matter to me. I'll use the recipe to make a nice sauce that will go nicely will all kinds of food.

There's this guy who lives in the top floor of my apartment building who is in this import/export business and he found this one pepper from the Amazon River Basin that makes the best hot sauce on the planet but its so rare that he only makes tiny batches that he sells out of a disused men's bathroom downtown by the park. You have to go into the bathroom and sit on the toilet next to his and after a few minutes of sitting there (DON'T take a shiat for CRISSAKE!), say..."I'm looking for something hot."

Then you stick your money through the glory hole and wait. If its him, he will pass you a bottle of his hot sauce.

BEST HOT SAUCE EVER.

/No I'm not going to tell you which bathroom...you'll just have to keep trying until you find it on your own!//Good luck.///This is how foodies get aids.

Like I said, I'm fairly new to hot sauces. There was a time just a few years ago where I was afraid to eat Taco Bell's "fire" sauce. One day, at Famous Dave's, I was trying some of their hot sauces and they were good, but quite hot. I decided I'd try just a little bit of their hottest sauce, Wilbur's Revenge (named after Wilbur Scoville, I presume), and the smallest drop on a fry DESTROYED my mouth. My lips were in physical pain after eating it. After that, I decided I'd work to build up a tolerance.

The nice thing is I am now picking up flavors I've never tasted before. Previously, the heat would overwhelm any flavor, but now that I can tolerate the heat, I enjoy the flavor it was hiding.

Long story short, I've only been experimenting with hot sauces for about 6 months, and just haven't gotten around to Tabasco. I'll make a point to try some next time I go to Qdoba.

CruJones:Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.

That's like saying it doesn't belong on pizza. It does.

Works best on Hawaiian pizza. The combination of the heat and the sweet pineapple and ham is amazing.

I prefer Sriracha to Tabasco for some things, simply because past a certain point when you add Tabasco, it starts to overwhelm the other flavors. You have to go pretty insane with Sriracha to get to that point. As others have pointed out though, it can taste a bit sweet (thus the reason it's wonderful with Hawaiian Pizza) , so it's best to experiment and see if it compliments your food before pouring on half a bottle.

TBH, if all you want is a bit of heat for a dish, go to a local spice stop and get some high intensity cayenne pepper. Cheap, doesn't involve lab experiments, compliments thousands of dishes, can be added during cooking for sprinkled on/in after. Of course if you want to go crazy insane, there's always ground habareo pepper....